#歌莉亞在新加坡 今天要說說我到新加坡最喜歡的食物 — 蟹！在新加坡， 蟹的食法千變萬化，辣椒蟹、黑胡椒蟹、白胡椒蟹、蟹湯米線都是必須試試的。今次到埗沒去 Ang Mo Kio 食蟹米線和辣辣蟹， 反而選了到 新山亚明小厨食白胡椒蟹， 以及同行友人喜歡的麥片蝦！
seafood
5 posts
。食譜 — 清蒸海鮮配夏日時令蔬菜。 自家裡添置了Bosch 蒸爐以後，菜式煮得更原汁原味，蒸爐保存了食材的水分和營養，食味亦更鮮甜。這次在菜市場看到新鮮夏令蔬菜市場 —冬瓜和夜香花，便連同竹節蝦和大蜆一起買下，回家來一道夏日盛宴。 Since Bosch steam oven has arrived at home, cooking becomes more interesting and I now understand the advantages of steam oven being well kept the moisture and nutrition of the food. So here we have this summer feast with steamed shrimps and clams with […]
Nan’ao, Shenzhen – Find the simplest and most original taste of seafood 新年期間，和家人北上神州展開美食和禮佛之旅，每天都是新體驗。其中一站去到深圳南澳，以海鮮著名，有相當多數量的魚排，而且地理位置上與東坪洲非常接近，在深圳關口出發，也只不過是一小時的車程，十分便利。 Traveled to China for food and Buddha tour with family during CNY holiday. It was a new experience to us every day. One of the stop on our journey was Nanao, Shenzhen. Seafood and fish rafts were […]
。KANI—工廠裡的蠔宴。 在網上聽聞KANI這家餐廳已有好一段，餐廳在工廠裡，面積寬闊，餐檯之間很有空間，而這裡的任食生蠔的主題，吸引了一行友人這次來到觀塘試試。 Heard about the restaurant KANI for a while, but didn’t have a chance to visit it. It locates in an industrial building in Kwun Tong with spacious dining area and has the tempting theme of free-flow oysters with set dinner.
。Table – 初嚐淨化海鮮。 在網上看到柏廷坊的Table – 淨化海鮮有生蠔之夜，這夜便來了一試。第一次品嚐淨化海鮮，原來歐洲已運用這技術一段時間，由外國運來的海鮮會先存放於自家工場，用約七十二小時淨化，讓海鮮排出體肉廢物，回復新鮮。餐廳的菜式是以食材為基調，沒有特定食材的來源地，而這夜，我便食到了來自南北半球的新鮮生蠔。 Heard about the Oyster Night at Table – Ingredient-based Cuisine located at the Pemberton and ready to give it a try. It was my first try of depurated seafood. The technology was well developed in Europe for quite a long while. Seafood would be […]